1 cup butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 teaspoon salt
1 cup chocolate chips
1/2 – 3/4 cups finely chopped crystalized ginger
Preheat oven to 350 degrees.
Have ready some ungreased baking sheets.
In a large mixing bowl, cream butter and the sugars together until light and fluffy.
Blend in pumpkin, egg and vanilla extract.
In separate bowl, stir together flour, baking soda, baking powder, spices and salt.
Mix flour mixture into butter-sugar mixture.
Fold in chocolate chips and ginger.
Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
Bake the cookies for 10-12 minutes until golden around the edges.
Remove warm cookies and transfer to racks to cool.